Soups & Stews |
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Ham Hocks and Beans - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Soak beans according to directions (either quick soak or overnight), although sometimes I just rinse them well, and put them in the pot to cook without pre-soaking, and that works just fine. Make sure to pick them over to make sure there's no foreign matter in the beans. I prefer small red beans, but you can use any kind you like!
Place all ingredients in large pot and bring to boil. Cover and simmer on medium-low heat all day, or overnight. Stir occasionally, and add water as needed. Remove bones and fat from ham hocks. Serve with cornbread. Can also be made in a crock-pot.
I'm not really sure where I learned to make these... I just know that when I was in college, I used to go to Texas and Oklahoma a lot, and I learned this recipe down there. Great comfort food, especially in the fall and winter!
- 1 pound dry small red beans, dry
- 2 ham hocks -- smoked
- 1 large white onion -- sliced
- Fresh minced garlic -- to taste (I use 2-4)
- Salt and pepper -- to taste
- 8 cups water
- 1 Bay leaf -- optional
- 1 tablespoon oregano -- optional
PREPARATION
Soak beans according to directions (either quick soak or overnight), although sometimes I just rinse them well, and put them in the pot to cook without pre-soaking, and that works just fine. Make sure to pick them over to make sure there's no foreign matter in the beans. I prefer small red beans, but you can use any kind you like!
Place all ingredients in large pot and bring to boil. Cover and simmer on medium-low heat all day, or overnight. Stir occasionally, and add water as needed. Remove bones and fat from ham hocks. Serve with cornbread. Can also be made in a crock-pot.
I'm not really sure where I learned to make these... I just know that when I was in college, I used to go to Texas and Oklahoma a lot, and I learned this recipe down there. Great comfort food, especially in the fall and winter!